Difficulty: Easy - for beginners
2 cans (10.5 oz each) condensed cream of mushroom soup
1/4 c water
2 T worchestershire sauce
1 pkg (8 oz) sliced white mushrooms
3 med onions, peeled and coarsely chopped
3 cloves garlic, minced
1/2 tsp black pepper
2 lbs boneless beef bottom round roast, sliced diagonally into strips
1 c sour cream
hot cooked egg noodles
chopped fresh parsley
Stir together soup, water, worchestershire, mushrooms, onion, garlic, and pepper in a 6 qt crock pot. Add the beef and stir to coat.
Cover and cook on low for 8 hours (or high for 4 hours) until the beef is cooked through.
Stir in the sour cream.
Serve over hot cooked egg noodles and garnish with fresh parsley.